Pumpkin Bread

Day 12 of my “12 Days of Baked Goods” series!

Pumpkin Bread on Bottom Right

Right before Thanksgiving, my friend, Alli Meyer, posted a photo (included here) of all the desserts she made for her parents’ Thanksgiving dinner. She was willing to share the recipe she uses for her pumpkin bread that I thought you’d enjoy.

Ingredients:

• 1 cup pumpkin pie filling (not pure pumpkin pie, the filling)
• ½ cup canola oil, plus more for the pan
• ¾ cup granulated sugar
• ½ cup molasses
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ¾ tsp. kosher salt
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• ½ tsp. ground ginger

Directions:

1. Preheat oven to 350 degrees F.
2. Oil a 9 x 5 inch loaf pan.
3. In a large bowl, combine pumpkin pie filling, oil, sugar, molasses, and vanilla.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
5. Slowly stir the flour mixture into the pumpkin mixture.
6. Pour into the prepared loaf pan.
7. Bake for 60 – 65 minutes.
8. Transfer pan to a wire rack for 10 minutes to cool.
9. Using a knife, loosen the bread from the pan.
10. Inver the bread onto a cutting board or serving plate and serve warm.

Inspired by a recipe by Real Simple Alli found about eight years ago.

Cheers,

Veronique